The last gasp lunch for the year attracted over 60 members and guests and our Chef of the Day was our Foodmaster, Bill Alexiou-Hucker. Bill had set upon the idea of picking four recognised canapé makers from 2018 to provide one canapé each and these were Messrs Liebeskind, Peacock, Reynolds, and Hill

Canapés (in random order).

James Hill – we have lost count of the number of times James has been a Chef of the Day for us during this year. He repeated a roast duck and lychee salad which was so popular early on in the year. The duck and lychee were served with spring onions, ginger, garlic and topped with deep-fried peanuts and sesame seeds. A hoisin-based sauce accompanied it. Served on spoons, it was plentiful and gratefully received.

Steve Liebeskind - apparently an old family recipe of Bismarck herring (pickled in a light brine) with grated green apples, red onion, fresh cream and dill served om pumpernickel. Whilst I did not try this feedback was excellent.

Nick Reynolds - an old standby for Nick, smoked salmon blinis with cream cheese, sour cream, horseradish, dill and salmon roe. Always popular.

Merv Peacock - Merv served curry puffs which he had served at his initial venture into the kitchen earlier in 2018. Puff pastry enclosing beef, curry powder and mango chutney provided some spicy and savoury characteristics and much liked as they were the first time.

Aperitif wine. After having a few lunches with bits and pieces as aperitif wines during the year with excellent feedback, we had one again today ranging across Riesling, Pinot, Chardonnay, etc but with a core of an interesting Spanish wine, Astobiza Txakoli 2016. From Txakoli de Alava D.O. of Spain it is made from local grapes, called Hondarrabi Zur. We have enjoyed this previously and it is a bright and engaging aperitif wine playing the educational card for our Society.

Main Course. Bill had promised us pork in the Greek style. For 62 people that is a lot of pork! The pork shoulder was brined and then cook for 6 hours in white wine. When in the REX kitchen it was warmed and plated with an egg and lemon sauce (a Greek special) with potatoes, artichokes and spinach. There was no shortage of crackling which was extremely crunchy but possibly lacking a touch of flavour. The pork was tender with the brining assisting to maintain moisture levels. A good way to finish 2018.

The Wines.

• Scorpo Chardonnay 2012 (Mornington Peninsula) (screwcap, 14.5%)
• Ocean 8 Aylward Pinot Noir 2010 (screwcap, 13%)
• Orlando St Hugo Cabernet 2004 (cork, 14.5%)
• Fontodi Chianti Classico 2011 (cork, 14.5%)

The Mornington Chardonnay was a very good Australian wine trying very hard to be a Burgundy. Slightly reductive sulphur, it had texture, purity and a light creaminess and was a wonderful accompaniment to the pork. The Pinot Noir also from Mornington Peninsula is a high-end wine from Ocean 8. It was unfiltered so there was a touch of cloudiness in the glass and it was on the lighter edge of the spectrum. It was sweeter in the Australian style but had elegance that only a handful of Australian wines can match. Both excellent selections with the pork.

The St Hugo Cabernet is a favourite of many, although the 2004 was in a more traditional Australian style with a degree of extraction which overrode any elegance that it may have had. Still, it is a classic Australian Cabernet and enjoyed by many. The Fontodi is a wine that we have enjoyed a couple of times during 2018. The 2011 vintage in Chianti Classico was excellent and this wine had the dryness, astringency and savoury characteristics that many of us love about Chianti. It is not yet at its peak.

With the larger than expected numbers at each table some odds and sods left over from previous lunches were placed on each table. A fun way to use orphan wines that added to the diversity of wine tasted.

Cheese and coffee. Today James Healey served us one of the Oscar winners of Australian cheese, Holy Goat La Luna. It looks beautiful and tastes beautiful even for those who aren’t particularly fond of goat’s cheese. A special treat for the final lunch of the year, as it sells in David Jones for north of $200 a kilo.

Spencer Ferrier served us some Indonesian coffee today, speaking about the cooperative arrangements that the country has to produce and market coffee. He also left a small gift on each table of some East Timorese coffee. Some of my table found the Indonesian coffee to be a little lacking in strength.

Bill also served dates stuffed with walnuts, candied eggplant and Turkish delights. A delightful end to the meal. The candied eggplant was amazing and a new experience for most of us.

After explaining his food preparation Bill thanked his four canapé elves for their work as well as Leo and others of the team at REX for their hard work and assistance during the year.

The President closed the lunch and the year and presented the team working at REX on our lunches with a festive season gift for their contributions during the year. He reminded the room that the first lunch for 2019 would be on 5 February and he wished the members and guests present today an enjoyable Christmas season.